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THE INFLUENCE OF BETA-AMYLASE ON DIFFERENT TYPES OF FLOUR

Ioan David

First published: 2018-06-20https://doi.org/10.5593/sgem2018/6.2/s25.093View metrics

Abstract

This article presents the influence of beta-amilase on 3 types of flour: white, whole and brown flour used in the baking industry. In order to determine the activity of the enzyme, the following analysis were done: the falling number using Perten Instruments FN 1310 and the rheological parameters of the dough using the alveographic method. The falling index indirectly measures the activity of enzymes, rapidly jellifying the aqueous suspension of flour which is introduced in a boiling water bath and it measures the enzymes liquefying action on the starch gel of each flour sample. As long as the falling time is low the enzymatic activity is more intense. The positive or negative effect of beta-amylase on the flours is depending on the type of flour. The increase of the extraction ratio of the flours influence the content of lipids from the flours. Adding beta-amilase has a positive change on the rheological characteristics of the flours. As a result, the enzyme controls the adjustment of the falling index, stimulates the growth in the oven, enhances browning and extends the shelf life of the finished product which shows an increased volume and a structure improvement and better porosity of the core.

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Publication details

Title
THE INFLUENCE OF BETA-AMYLASE ON DIFFERENT TYPES OF FLOUR
Authors
Ioan David
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future
Publisher
STEF92 Technology
Year
2018
Pages
707-714
SWS Citekey
David201825707714
ISSN
1314-2704
ISBN
978-619-7408-51-5
Language
en
Publication type
Conference Paper
Proceedings contents
Open official contents
Keywords
beta-amylasewhite flourwhole flourbrown flouralveographic method
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